Structure and physicochemical properties of cross-linked and acetylated tapioca starches affected by oil modification

Author:

Zhao Xiaoyun,Zeng Lingjun,Huang Qilin,Zhang Binjia,Zhang Jiaqi,Wen Xing

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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2. A comparative study on dual modification of banana (Musa paradisiaca) starch by microwave irradiation and cross-linking;Babu;Journal of Food Measurement and Characterization,2018

3. Amylose-lipid complex formation from extruded maize starch mixed with fatty acids;Cervantes-Ramírez;Carbohydrate Polymers,2020

4. Physicochemical properties and micro-structural characteristics in starch from kudzu root as affected by cross-linking;Chen;Food Chemistry,2017

5. Complexation of rice starch/flour and maize oil through heat moisture treatment: Structural, in vitro digestion and physicochemical properties;Chen;International Journal of Biological Macromolecules,2017

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